Results 141 to 150 of about 45,229 (284)

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

open access: yesFood Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq   +2 more
wiley   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

open access: yesFood Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan   +3 more
wiley   +1 more source

Dynamic energy performance assessment using a digital shadow for sludge incineration in wastewater treatment plants. [PDF]

open access: yesSci Rep
Adibimanesh B   +4 more
europepmc   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

open access: yesFood Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

open access: yesFood Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Biosurfactant‐assisted recovery and remediation of hydrocarbons from oily sludge using a mobile aerated washing system

open access: yesJournal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The oil industry generates oily sludge, the accumulation of which poses a serious environmental problem. Conventional methods require high costs, specialized equipment, and qualified personnel. This waste can be treated using biosurfactants.
Maria Eduarda Pereira da Silva   +6 more
wiley   +1 more source

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